Crispy on the edge and soft and fluffy on the inside, these banana cookies are just like biting into a slice of your favorite banana bread. Simple to make and ready in just 20 minutes!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 18
Ingredients
1 ⅔cups(217g)all-purpose flour
1teaspooncornstarch
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cup(210g)light brown sugar, packed
5tablespoonsunsalted butter, softened
¼cup(56g)mashed ripe banana
1teaspoonvanilla extract
1large egg, room temperature
Instructions
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, baking soda, and salt in a small bowl.
In a large bowl beat butter and brown sugar until light and fluffy. Beat in the mashed banana, vanilla extract, and egg until well blended.
Using a silicone spatula, stir the flour mixture into the banana mixture until well combined.
Using a 1.5-tablespoon cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
Bake for 10 minutes or until cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Flour: It's important to measure the flour correctly. Using too much flour can result in thick, dense cookies. Use weight measurements for accuracy.
Cornstarch: You can omit this if you don't have it. I like to add it to cookies because it breaks down gluten development resulting in soft cookies with crisp edges.
Banana: Make sure the banana is extra ripe. Spotty peels contain bananas that are perfect for baking!
Make ahead tips
Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue baking per recipe instructions.
Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.